One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

There are weeknight pasta dishes and then there are weeknight pasta dishes that actually get talked about at the table. This one-pot smoky cheddar ranch chicken sausage pasta falls firmly in the second category. Two proteins, a creamy ranch-seasoned broth, and a full two cups of sharp cheddar melted directly into the sauce, all cooked in a single Dutch oven in 30 minutes flat.

The technique here is what makes it work. Cooking uncooked pasta directly in a mixture of chicken broth and heavy cream releases starch continuously into the liquid as it simmers, building a sauce that thickens and coats without any additional thickeners or a separate roux. By the time the pasta is done, the sauce is done with it.

This is the kind of dinner that gets requested by name. It’s rich, smoky, and deeply satisfying in a way that a plain pasta dinner rarely manages without a lot of additional effort.

Why You’ll Love This One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

The smoked sausage is the ingredient that sets this dish apart from a standard chicken pasta. Kielbasa or Andouille brings a smoky, savory depth to the pot that seasons everything around it as it sears and then simmers with the pasta. Ranch seasoning adds the herby, slightly tangy background note that makes the finished sauce more interesting than cream and cheese alone.

The one-pot pasta cooking method produces a sauce consistency that’s genuinely difficult to replicate by boiling pasta separately and adding it to a cream sauce afterward. The pasta starch integrates directly into the liquid during cooking, creating that glossy, restaurant-style coating that sticks to every piece of penne rather than sitting around it.

The dish comes together in 30 minutes and the cleanup involves exactly one pot. For a dinner this flavorful, that’s a compelling ratio.

Ingredients for One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

I always reach for Kielbasa when a recipe calls for smoked sausage and doesn’t specify further. It has a clean, classic smoke flavor that doesn’t overpower the ranch and cheddar. Andouille is the right choice if you want more heat and a Cajun-inspired character in the finished dish. Both work, and the choice comes down to how bold you want the smokiness to register.

The Protein:

• 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
• 1 lb smoked sausage (Kielbasa or Andouille), sliced into rounds

The Base & Aromatics:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced

The Pasta & Liquid:

• 12 oz penne or rotini pasta, uncooked
• 4 cups chicken broth
• 1 cup heavy cream

The Signature Flavor:

• 1 packet (1 oz) ranch seasoning mix
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon seasoned salt
• Salt and black pepper to taste

The Finish:

• 2 cups shredded sharp cheddar cheese
• Chopped parsley or sliced green onions for garnish

Sharp cheddar is worth using over mild here. The sauce is rich and cream-forward, and a mild cheddar gets lost in it without contributing much flavor. Sharp or extra-sharp cheddar melts just as smoothly and keeps the finished sauce from tasting flat. Shred it yourself from a block if you can. Pre-shredded cheddar contains starches that resist melting smoothly and can make the sauce slightly grainy rather than glossy.

How to Make One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

The key to this recipe is the stir during the pasta simmer. One-pot pasta sticks to the bottom of the pot if left untouched, particularly in a cream-based liquid that thickens as it reduces. Stir every two to three minutes during the covered simmer, scraping the bottom of the pot each time. A Dutch oven with a thick base distributes the heat more evenly than a thin-bottomed pot and reduces the sticking risk significantly.

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook for 2 to 3 minutes per side until browned and caramelized. Add the diced onion and cook for 2 minutes until softened.

2. Add the diced chicken to the pot and season everything lightly with salt, pepper, and smoked paprika. Sauté for 5 to 6 minutes until the chicken is no longer pink. Add the minced garlic and cook for 1 minute until fragrant.

3. Pour in the chicken broth and heavy cream. Stir in the dry ranch seasoning and seasoned salt. Add the uncooked pasta and stir well to combine, making sure the pasta is submerged in the liquid.

4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes and scraping the bottom of the pot, until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce. If the pasta looks dry before it’s fully cooked, add a quarter cup of broth and continue simmering.

5. Remove the pot from the heat. Add the shredded cheddar cheese and stir continuously until completely melted and the sauce is smooth and glossy. The residual heat from the pot finishes the melting without scorching the cheese.

6. Let the pasta rest for 5 minutes before serving. The sauce thickens slightly during resting into the ideal coating consistency. Garnish with fresh parsley or sliced green onions.

Pro tip: Don’t drain any liquid during the pasta cook. The starch released from the pasta as it cooks in the broth and cream is exactly what creates the glossy, velvety sauce. Draining it removes the element that makes this method worth using.

What to Serve with One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

This is a rich, filling dinner, so the sides that work best are light, fresh, or acidic enough to reset the palate between bites.

Simple green salad: A crisp green salad with a lemon or red wine vinaigrette is the most effective counterpoint to a creamy pasta this rich. The acidity cuts through the cheddar and cream sauce in a way that keeps the meal from feeling overwhelming.

Steamed peas: Quick, sweet, and light, steamed peas alongside this pasta add color and a natural freshness without any additional cooking equipment. Stir them directly into the pasta in the final minute if you want to keep the dish in one pot.

Garlic bread: Crusty garlic bread is the obvious companion for any cream-based pasta. It handles the extra sauce at the bottom of the bowl and keeps the flavor profile consistent through the whole meal.

Roasted asparagus: A sheet pan of asparagus with olive oil and a squeeze of lemon roasted at 400°F while the pasta simmers adds a slightly bitter, bright note that pairs well with the smoky, ranch-seasoned sauce.

Corn on the cob: The sweetness of fresh corn complements the smoky sausage and ranch flavors naturally and fits the hearty, casual character of this dinner without requiring any additional effort.

Pickled jalapeños or banana peppers: A small amount of pickled peppers on the side or scattered directly over the finished bowl adds acidity and heat that cuts through the richness of the cheddar sauce. It’s a quick addition that makes the dish feel more complete.

Pro Tips & Variations

Homemade ranch seasoning: If you don’t have a ranch packet, combine 1 teaspoon each of dried parsley, dried dill, and onion powder with half a teaspoon each of garlic powder and dried chives, plus a pinch of salt. This produces a comparable flavor and works well in the same quantity as a store-bought packet.

Turkey or chicken sausage: A lighter alternative to pork Kielbasa that keeps the smoky character without the higher fat content. The finished sauce will be slightly less rich but the flavor holds up well with the ranch seasoning.

Add vegetables: A handful of baby spinach stirred in after the heat is turned off wilts gently in the residual heat of the pot without overcooking. Frozen corn or frozen peas added in the last two minutes of simmering also work well and add color.

Spicier version: Andouille sausage in place of Kielbasa combined with an extra half teaspoon of smoked paprika and a pinch of cayenne brings real heat to the dish. A drizzle of hot sauce over individual bowls at the table is another easy option.

Whole wheat pasta: A direct substitute that increases the fiber content noticeably. Add an extra quarter cup of broth to the pot since whole wheat pasta absorbs more liquid than regular pasta during cooking, and check for doneness at the 12-minute mark.

Storage & Reheating Tips

This pasta keeps well in an airtight container in the refrigerator for up to 3 days. The pasta continues to absorb the cream sauce as it sits, so the consistency on day two will be thicker than when it was freshly made. I always add a splash of milk or chicken broth when reheating to loosen the sauce back to its original creamy consistency. Reheat on the stovetop over medium-low heat, stirring frequently, or microwave in 90-second intervals at 50 percent power with a damp paper towel over the container. The cheese sauce reheats smoothly either way as long as the heat stays low and patient. This recipe does not freeze well since the cream sauce tends to separate after thawing and the pasta texture becomes soft.

Common Questions

My sauce looks too thin when the pasta finishes cooking. What should I do? Remove the lid and let it simmer uncovered on low heat for 2 to 3 more minutes to reduce the excess liquid. The starch in the sauce thickens quickly once the lid comes off. Adding the cheddar cheese while the sauce still has some extra liquid is also fine, since the melting cheese adds body and pulls everything together.

The pasta stuck to the bottom of the pot. How do I prevent this? Stir more frequently during the covered simmer, especially in the first few minutes before the pasta absorbs most of the liquid. Using a Dutch oven or heavy-bottomed pot with thick walls distributes heat more evenly and significantly reduces the risk of sticking. Keeping the heat on low rather than medium-low after it comes to a boil also helps.

Can I make this without heavy cream? Whole milk works as a lighter substitute, but the sauce will be thinner and less rich. If using whole milk, reduce the broth by half a cup to compensate for the lower fat content and expect a somewhat less glossy finished sauce. Half and half is a closer substitute than whole milk and produces a more similar result.

This one-pot smoky cheddar ranch chicken sausage pasta earns its place as a genuine weeknight staple. The bold flavors, the creamy sauce built directly in the pot, and the 30-minute total time make it one of the more reliable options for a dinner that feels satisfying without requiring much from you on a busy evening. Make it once and see how quickly the pot empties.

One-Pot Smoky Cheddar Ranch Chicken & Sausage Pasta

A rich one-pot pasta with juicy chicken, smoked sausage, and penne simmered in a ranch-seasoned cream broth and finished with melted sharp cheddar for a glossy, velvety sauce in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breast diced into bite-sized pieces
• 1 lb smoked sausage Kielbasa or Andouille, sliced into rounds
• 2 tbsp olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 12 oz penne or rotini pasta uncooked
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (1 oz) packet ranch seasoning mix
• 1 tsp smoked paprika optional
• 1 tsp seasoned salt
• salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese freshly shredded from a block recommended
• chopped parsley or sliced green onions for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot with lid
• wooden spoon or spatula

Method

 

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook for 2 to 3 minutes per side until browned. Add the diced onion and cook for 2 minutes until softened.
2. Add the diced chicken to the pot. Season with salt, pepper, and smoked paprika. Sauté for 5 to 6 minutes until the chicken is no longer pink. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the chicken broth and heavy cream. Stir in the ranch seasoning and seasoned salt. Add the uncooked pasta and stir to combine, ensuring the pasta is submerged in the liquid.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes and scraping the bottom of the pot, until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce.
5. Remove the pot from the heat. Add the shredded cheddar and stir continuously until completely melted and the sauce is smooth and glossy.
6. Let the pasta rest for 5 minutes to allow the sauce to thicken further. Garnish with fresh parsley or sliced green onions and serve warm.

Notes

Do Not Drain: The starchy cooking liquid is what creates the velvety sauce. Never drain it. Sauce Too Thin: Remove the lid and simmer uncovered on low for 2 to 3 more minutes to reduce. Sticking Prevention: Stir every 2 to 3 minutes during the covered simmer and use a Dutch oven or heavy-bottomed pot. Storage: Refrigerate for up to 3 days. Add a splash of milk or broth when reheating to loosen the sauce. Does not freeze well. Homemade Ranch: Combine 1 tsp each of dried parsley, dried dill, and onion powder with 1/2 tsp each of garlic powder and dried chives as a packet substitute. Lighter Version: Use turkey or chicken sausage and substitute whole milk for the heavy cream.